ANSC 2340 Lecture Notes - Lecture 12: Anaerobic Glycolysis, Malignant Hyperthermia, Dominance (Genetics)

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Show 4 different graphs for ph decline postmortem: 4 different meats . What is responsible for these 4 different graphs: genetics, muscle glycogen levels at slaughter, management from farm to packing plant, stress, the above three are often interrelated. Producer can control management to a certain degree (such as employed trucker) Normal muscle has a ph of ~ 7. 4. Significant amount of lactic acid being produced. Normal ph in living muscle = ~ 7. 4. Ph declines postmortem (pm: anaerobic glycolysis produces lactic acid, no more functional circulatory system, acid accumulates in the muscle fiber, results in ph decline, ultimate ph = ph of the body at pm. Figure n for normal: 1 h pm: ph > 6. 0, 6 to 8 h pm: ph of 5. 6 to 5. 7, 24 h pm: range of 5. 3 to 5. 7 (why has ph decreased) Figure p1 for pale in pse pork: 1 h pm: Rapid drop in ph, rapid increase in lactic acid.

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